A decadent chocolate cream pie made from avocados, cashews, walnuts, dates and cacao. You are in for a treat, not only is this pie quick and easy to make, it’s also packed with nutritious ingredients.
The cream is fluffy and light and the crust is fudge-like and oh so chocolatey. If you love raw vegan brownies like these, you’ll be happy with this chocolate brownie crust.
Raw vegan pies like this are my favorite easy desserts to make for friends and family. Vegan or non vegan, they always come back asking me to make them more pie!
One little piece of pie can fill you up quickly. I actually prefer to eat this pie right after lunch, instead of for dessert, because it’s the perfect snack to curb my cookie addiction, and it keeps me satisfied until dinner.
I came up with this pie recipe about 3 years ago when I realized I was spending a lot of money on cashews. I would make cultured cashew cheese, kale chips with nacho cashew cheese, cashew alfredo sauce; you get the point. One day I decided to make this chocolate pie and I didn’t have enough cashews. Gasp! I only had 1 cup left and I didn’t want to go back to the store. So I decided to get creative with the extra avocados I had. It made sense that it would work because I used to make raw avocado pudding often, I knew it had to be good, with a little tinkering of course.
How to Make Raw Vegan Chocolate Avocado Cream Pie
If you have a really good food processor or a vitamix you can mix all of the ingredients together. But if your food processor has seen better days then I recommend processing the walnuts first and then adding in the dates and chocolate.
All you have to do is pat the crust down after it has been processed and move on to the filling.
Mhmm would you just look at that! Yes that’s pie filling!! It makes me happy to know that underneath all that chocolatey goodness is some alkalizing avocados and you wouldn’t even know if I didn’t tell you 😉
The only sugar used in this recipe is coconut nectar. If you are not familiar with coconut nectar, you are in for another treat because it’s amazing! It’s one of the thicker sweeteners and it tastes nothing like coconut, because it is the sap from the coconut tree. Although sugar is not considered healthy, coconut nectar is a healthier alternative to processed sugar cane.
I came up with this pie recipe about 3 years ago when I realized I was spending a lot of money on cashews. I would make cultured cashew cheese, kale chips with nacho cashew cheese, cashew alfredo sauce; you get the point. One day I decided to make this chocolate pie and I didn’t have enough cashews. Gasp! I only had 1 cup left and I didn’t want to go back to the store. So I decided to get creative with the extra avocados I had. It made sense that it would work because I used to make raw avocado pudding often, I knew it had to be good, with a little tinkering of course.
So essentially this pie is a raw vegan brownie crust with a raw vegan chocolate pudding as a filling. Life doesn’t get much better than this!
Raw Vegan Chocolate Avocado Cream Pie
INGREDIENTS
Brownie Crust
- 2 cups walnuts
- 1 cup dates
- 1/4 cup cacao powder
- pinch of sea salt
Cream Filling
- 2 cups cashews; soaked
- 2 avocados
- 1 cup coconut milk*
- 1/2 cup cacao powder
- 1/2 cup coconut nectar
- 1/4 cup coconut oil
- 1/4 tsp sea salt
INSTRUCTIONS
- Soak cashews for at least 30 minutes.
Brownie Crust
- Add walnuts to food processor and process until the big chunks are gone.
- Add in the rest of the brownie crust ingredients and process until it becomes one big ball of dough.
- Pat the crust down with your hands or a spoon into a 9in glass pie dish.
Cream Filling
- Drain and rinse cashews.
- If you have a vitamix add all the ingredients together and blend until smooth.
- If you have a regular blender or food processor, blend the cashews separately, adding a little bit of milk at a time until you have a smooth cashew cream.
- Then add in the rest of the ingredients and blend until smooth.
- Add the filling to the crust, smooth it with a spoon, and wiggle the dish to release any air bubbles.
- Freeze for 1 hour.
- Refrigerate for the remainder of the pie's life.
NOTES
Walnuts may be substituted for pecans.
Hope you all enjoy, let me know how your chocolate avocado cream pie comes out!!
Comments 20
Any way of making this without the nuts? (Nut allergy-sufferer here)
Author
Hey Helen, what I would do is make the crust out of a combination of seeds. Flax seed, pumpkin seeds, sunflower seeds, and chia seeds in equal parts; same measurements as the walnuts. To replace the cashews in the cream filling I would use sunflower seeds or you could just use 3 avocados. I used to make sunflower seed cheesecakes for a friend with a nut allergy and she loved it! However sunflower seeds do have a different distinctive flavor when used in desserts, it may need a bit more coconut nectar.
I hope you enjoy!
Heavenly! I haven’t heard of coconut nectar – I will have to check it out!
I have never made a “raw” pie before, but I experimented once with chocolate avocado mousse and enjoyed it, so I thought I’d give this a try. I will say this was a bit frustrating to make without a food processor or Vitamix (regular blender here), but it worked! And the texture is perfect. THIS IS DELICIOUS! The first bite I wasn’t sure, but then I was beyond happy. Usually recipes this healthy taste like it, but this feels like a true dessert – a sinful indulgence – even though it’s lacking the elements that make a typical dessert “sinful.” I just want to eat the whole pie in one sitting. Thank you for such a great recipe that I will be making again and again.
Author
You are so very welcome, I am beyond delighted to hear you like it, and I agree it’s hard not to eat the whole pie in one sitting!!! Hurray for non-healthy tasting desserts that are healthy 😛 🙂
What can I sub for coconut nectar?
Author
Hey Molly, I would replace coconut nectar with any of the following… maple syrup, honey, brown rice syrup, agave, or any other liquid sweetener. Enjoy!
I just found this recipe and will try this tonight! Will let you know.
I’ve just made it and it’s very good!! I would like to know what can I use instead of coconut oil because it tastes a little bit of coconut. Thank you for this wonderful recipe!!
Hey Andreia, I’m so happy to here you like it!:D You might be able to just skip the coconut oil and the pie would still be thick enough to hold on it’s own. For extra assurance; I would either use another 1/4 cup avocado, or cut the coconut nectar in half and replace it with date paste as a thicker substitute. Date paste for this replacement would be 1/4 cup soft dates + 2 tbsp water blended until smooth, and maybe a little extra chocolate!
Hope this helps, let me know how it turns out with adjustments. 🙂
This turned out so amazing! I made it for a special Christmas dinner with my boyfriend and I made him a believer in the food processor. I halved the sweetener (maple syrup) and per recommendation substituted the oil in the cream with a bit more avocado and dates. I served it with a raspberry and blueberry reduction. I’m thinking of making it to wow his family for New Year 😀
That blueberry and raspberry reduction sounds like an amazing combination! Thank you for reporting that it came out well with half the sweetener and no coconut oil, I’m glad it worked!! Happy Holidays!! <3
Can I reduce the amount of coconut nectar? I.e: I don’t want it to be as sweet.
Author
I’m sure you could, just taste it before you finish to make sure it is to your liking. Enjoy!
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I needed a recipe to use up some avos. I tried this and am blown away. Absolutely outstanding!
I substituted maple syrup for coconut nectar. Worked out amazingly well. This pie could potentially be used to solve a global crisis. Thank you 🙂
haha Thank you Tiffany, I’m so glad you liked it!! 🙂
I tried this last night….. sure it was great for everyone else but for me and my guest. . . Awful ha ha good luck future bakers but for me it was an epic fail
I’m super sorry it didn’t work out for ya! Wish I could have helped so it didn’t leave a bad taste in your mouth.
It was delicious !! Thank you for sharing this recipe.
I divided the recipe by four to make it for 2 persons and i think it could still be enough for 4 persons.
I added just a few toasted hazelnuts with the dough, not raw, but it worked great.
The tastes, the texture is perfect, it’s impossible to detect the avocado in it, i would totally serve to anybody. C’est gourmand ! Merci !